Artichokes gratin with speck and pecorino cheese

chef

Diego Ponzoni

Serve 6

Drain well the artichokes from their  oil and dry them with  a paper towels. In a bowl mix with the breadcrumbs, some of the grated parmigiano, the chopped parsley and 25 g. extra virgin olive oil. Cover the artichokes in the seasoned bread, then wrapped them  with slices of speck and transfer them to a baking pan  on top of parchment paper. Sprinkle with the remaining grated cheese and some extra virgin olive oil. Bake in  oven at 190 ° / 200 °C for 10 minutes. Distribute the lettuce  in the center of the plate and  the artichokes on top of it, finish with a drizzle the warm pecorino cheese sauce.

Utilizzare Pane grattugiato e Speck riportante in etichetta la dicitura senza glutine.